Cliff H.
Master Chef
Do you feller's go thru all this trouble or do you just pull the membrane and stop there. I trimmed the skirt off of some ribs last week but I wished I would have just left it all on. I can't tell that the skirt meat gets over cooked when it is left on the rib but it sure can get tough when you cut it off and cook along side ribs.
http://playingwithfireandsmoke.blogspot ... aring.html
http://playingwithfireandsmoke.blogspot ... aring.html